The Myrtle Reed Cook Book Part 26

CORN-MEAL PANCAKES

One cupful of corn-meal, one cupful of flour, four cupfuls of milk, one tablespoonful of melted b.u.t.ter, two tablespoonfuls of sugar, one teaspoonful of salt, and three eggs. Add the melted b.u.t.ter to the corn-meal, boil the milk and pour it, scalding hot, over the corn-meal. Sift the dry ingredients together, and after the meal and milk have cooled stir the dry mixture into it. Add the well-beaten eggs last, beat hard, and bake like other griddle cakes.

CORN-MEAL PANCAKES--II

Two cupfuls of corn-meal, one cupful of flour, one tablespoonful of sugar, one teaspoonful of salt, one teaspoonful of soda, one tablespoonful of melted b.u.t.ter, three eggs, and sour milk to thin the batter. Scald the meal with enough boiling water to mix it, then add the sugar and melted b.u.t.ter. Sift the flour and salt together and add to the meal. Add the eggs, beaten separately, the whites to a stiff froth, and the soda dissolved in a teaspoonful of warm water. Thin the batter with enough sour milk to make it of the right consistency and bake like other pancakes.

CORN-MEAL FLAPJACKS

Two cupfuls of corn-meal, one cupful of b.u.t.termilk, half a teaspoonful of salt, half a teaspoonful of soda, half a cupful of boiling water, and one egg, well beaten. Mix the salt with the meal, pour over the boiling water, mix thoroughly and let cool. Add the b.u.t.termilk, in which the soda is dissolved, and the eggs, well beaten. If too thin add a very little sifted flour. Fry in b.u.t.ter or in equal parts of b.u.t.ter and lard.

CRUMB PANCAKES

Two cupfuls of bread crumbs soaked in milk until very soft. Add a pinch of salt, one cupful each of sweet milk and b.u.t.termilk, one teaspoonful of soda and one egg beaten separately, the white to a stiff froth. Beat hard and add enough sifted flour to make a good batter--probably about a heaping tablespoonful. Fry in b.u.t.ter on a griddle.

GREEN CORN GRIDDLE CAKES

One cupful of milk, one cupful of grated green corn, a pinch of salt, half a teaspoonful of baking powder, one egg, beaten separately, and enough sifted flour to make a thin batter. b.u.t.ter the cakes while hot and serve at once.

DANISH PANCAKES

One cupful of flour, three eggs beaten separately, one pinch each of salt and soda dissolved in a teaspoonful of vinegar, and enough milk to make a thin batter.

FLANNEL CAKES

Beat two eggs thoroughly. Add one teaspoonful of salt, one tablespoonful of sugar, three cupfuls of milk, and enough flour, sifted in with one teaspoonful of cream tartar and half a teaspoonful of soda, to make a thin batter. Bake on a greased griddle, b.u.t.ter, and serve very hot.

FRENCH PANCAKES

One and one half cupfuls of flour, one and one half cupfuls of milk, one teaspoonful each of salt and melted b.u.t.ter, two teaspoonfuls of brandy, and four eggs. Beat the yolks of the eggs till light-colored and creamy, add the other ingredients gradually and fold in the stiffly beaten whites last. Fry in a very hot frying-pan, using equal parts of lard and b.u.t.ter to fry in. Bake in small cakes, and after taking up spread very thinly with marmalade, honey, or jam, and roll up like a jelly roll. Sift powdered sugar over the rolls and serve at once, without b.u.t.ter or syrup.

FEATHER PANCAKES

Scald two cupfuls of milk, dissolve in it one half cake of compressed yeast, and add a teaspoonful of salt. Sift in enough flour to make a thin, smooth batter, and set to rise over night. In the morning add to it one cupful of thick sour milk, one tablespoonful of melted b.u.t.ter, two eggs, beaten separately, one teaspoonful of soda sifted in with enough flour to make a smooth, thin batter. Let stand twenty or thirty minutes, then bake as usual.

FRUIT PANCAKES

Add apple sauce, berries, chopped dates, figs or prunes, orange marmalade, chopped preserved quinces, or any desired fresh fruit or preserves to any good pancake batter, in the proportion of one heaping tablespoonful of fruit to each cupful of batter. The grated pineapple which comes in cans is particularly satisfactory and needs no further preparation. The fruit juice, sweetened, should be used instead of syrup wherever possible.

GRAHAM GRIDDLE CAKES

One cupful of wheat flour and one cupful of Graham flour, sifted with one teaspoonful of salt and one tablespoonful of sugar. Beat two eggs separately, the whites to a stiff froth. Add two cupfuls of thick sour milk in which a teaspoonful of soda has been dissolved, mix with the eggs, and stir the flour into the liquid. When the batter is well mixed, add a heaping tablespoonful of b.u.t.ter, melted, beat hard, and fry like other griddle cakes.

HOMINY GRIDDLE CAKES

Soak two cupfuls of fine hominy all night and cook it in a double boiler all day or until soft. When wanted for griddle cakes add two cupfuls of white corn-meal, sifted, three tablespoonfuls of b.u.t.ter, melted, a pinch of salt, three eggs, well beaten, and four cupfuls of milk, or less if necessary, to make a thin batter.

MARYLAND GRIDDLE CAKES

Three cupfuls of flour, three cupfuls of milk, one teaspoonful of salt, two teaspoonfuls of baking powder, and three eggs. Beat the eggs thoroughly, stir into the milk, sift the dry materials together, beat hard, and fry at once.

POTATO PANCAKES

Peel eight or ten good-sized potatoes and drop into cold water to prevent discoloration. Grate rapidly on a coa.r.s.e grater. To the pulp add four eggs, well beaten, two teaspoonfuls of salt, and half a cupful of flour sifted with half a teaspoonful of baking powder. Mix lightly but thoroughly, and bake on a hot griddle. Serve with b.u.t.ter, but without syrup. Germans add a little grated onion to potato pancakes.

RAISED PANCAKES

Four cupfuls of milk, one half cake of compressed yeast, three tablespoonfuls of melted b.u.t.ter, one teaspoonful of sugar, one teaspoonful of salt, half a teaspoonful of soda, two eggs, and enough flour for a batter. Scald the milk and cool it, then dissolve the yeast in it and add the salt and sugar. Add enough sifted flour to make a smooth, thin batter, cover, and let stand over night in a warm place. In the morning add the melted b.u.t.ter, the soda dissolved in a little warm water, and the eggs, beaten separately. Cover and let stand half an hour in a warm place. Bake like other griddle cakes and serve immediately.

RAISED PANCAKES--II

Mix one cupful of scalded and cooled milk, in which one quarter of a yeast cake has been dissolved, with one heaping tablespoonful of b.u.t.ter, melted, one teaspoonful of sugar, one pinch of salt, and one cupful of sifted flour. Let rise over night. In the morning add one egg beaten separately, the white to a stiff froth. Beat to a smooth, thin batter and fry as usual.

SOUTHERN RICE PANCAKES

Boil one cupful of well-washed rice as directed in the chapter on Cereals. Add to it one half cupful of cream, two tablespoonfuls of flour sifted with one tablespoonful of baking powder, and two eggs, beaten separately, the whites to a stiff froth. Use only enough b.u.t.ter to keep the cakes from sticking to the griddle and serve as soon as done.

RICE PANCAKES--II

Mix two cupfuls of boiled rice with two cupfuls of milk and let stand over night in a cool place. In the morning, add three cupfuls of sifted flour, one teaspoonful of salt, one tablespoonful of melted b.u.t.ter and one tablespoonful of sugar. Beat until thoroughly mixed, with two cupfuls of milk and a tablespoonful of baking powder, then add three eggs, beaten separately, folding in the stiffly beaten whites last. A cupful of cream may be used instead of the b.u.t.ter.

RICE PANCAKES--III

Dissolve a teaspoonful of soda in a tablespoonful of cold water, and stir it into two cupfuls of thick sour milk. Add two cupfuls of sifted flour, a pinch of salt, two eggs, beaten separately, and one cupful of cold boiled rice. Fry brown on a well-greased griddle.

STRAWBERRY PANCAKES

Six eggs, beaten separately, two cupfuls of milk, two cupfuls of sifted flour, and one teaspoonful of salt. Mix the flour and salt, then add the milk and stir in the well-beaten yolks. Beat hard until the mixture is very light. Then fold in the whites, beaten to a stiff froth. Bake on a well-greased griddle and serve two to each person, with b.u.t.ter and crushed and sweetened strawberries between. Sprinkle with powdered sugar. Half this recipe is sufficient for a small family.